|Mixed Vegetable Kurma|
Yay I am back again with one tasty recipe. Its brings me great joy to get back to blog often. Life has been busy but I am keeping up with my promises to post often. Vegetable Kurma is a constant occurrence in our household, its one way that vegetable goes inside
which otherwise is difficult. Its simple, easy to make and only with practice does one get the perfect kurma and of course a perfect recipe. The coconut based curry is made with cooked vegetable of your choice and it tastes amazing with chapathi/ idiyappam/ appam. Each person has a different version to this tasty curry, but here goes my version to the age old dish.
|Restaurant Style Vegetable Kurma|
VEGETABLE KURMA RECIPE | HOTEL STYLE KURMA
Recipe Source - Own
Serves - 4 generously
Prep time - 10 mins
Cook time - 20-25 mins
Serving suggestion - Chappati, Idiyappam, Appam
Fresh cut vegetables - 2 cups (i used carrots, beans, potato, green peas)
Onion - 1 large finely chopped
Tomato - 2 large pureed
Turmeric powder - 1/3 tsp
Red chilli powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
To grind to a paste
Shredded coconut - 1/2 cup
Poppy seeds - 3 tsp (soak in 2 tbsp of water for 10 mins)
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cashew - 4 nos
1. In a sauce pan add 2 cups water and cook the cut vegetables for 8 minutes until they are well cooked. Set aside.
2. Make a paste of the ingredients listed under to grind and set aside.
3. In a large pan add oil, the chopped onions saute for 3 minutes until they are fully cooked. Now add the ginger garlic paste and cook further for 2 minutes until the raw smell goes away.
3. Now add the spice powders - red chilli, turmeric, garam masala and coriander powder, mix well.
4. Add the tomato puree and stir well, cook for 3 minutes until you get a good masala base for the curry.
5. Now add the coconut paste mix well and cook for 2 minutes.
6. Add the cooked vegetables along with the stock.
7. Cook under simmer for 5 minutes and switch off.
Garnish with coriander leaves and serve with chappati/ idiyappam/ dosa/ parotta
1. Make sure that you soak poppy seeds in water for ten minute before grinding it into a paste.
2. You can add more veggies like mushroom, cauliflower, paneer and so on in this kurma.
3. Cooking the vegetables separately shortens cooking time and you can be sure that the veggies are well cooked.